The truth is, we just don't eat out very often. We've never been huge restaurant-goers, but recently it seems like we've been eating out even less. Why? We've just gotten a little, well, bored with it.

Look, living in a great food city -- which Washington became at some point in the past 5 or 10 years -- is amazing. We are thrilled to live somewhere where so many awesome chefs are doing amazing things with amazing ingredients in amazing spaces.

But it can also become a bit of a blur. There's always an amazing chef. There's always a new place you haven't tried. (The oldest of those restaurants we mentioned up top opened only about a year ago.)

Increasingly, we find ourselves wanting to save dining out for a special experience. And the fact is, you don't have to go out to have a special dining experience.

Which brings us to this corn salad.

As salads or side dishes go, this one is pretty simple: It's essentially charred corn and some other ingredients just tossed in a bowl. But the flavors are fantastic. The sweet grilled corn gets a nutty crunch from the toasted hazelnuts, and the lemon-orange vinaigrette is nice and bright. And the fresh mint and tarragon are spot on.

In fact, it's exactly the kind of seasonal dish you could imagine seeing on a restaurant menu. (For $14.)

Don't get us wrong: We love going to restaurants. And while we haven't been to any of the ones mentioned above, we have in recent months hit up several buzzy D.C. places: The Dabney, The Riggsby, Tail Up Goat, Alfie's.

But when you can make things in your own kitchen that are as delicious and as impressive -- and as easy -- as this corn salad, well, it's easy to get excited about eating at home.

Meanwhile, prepare a grill for medium heat. Cut kernels from 1 corn cob into a large bowl. Add garlic, orange juice, vinegar, and lemon zest and toss to combine; season with salt. Set aside.

Brush remaining 3 ears of corn with oil and grill, turning occasionally, until very tender and charred and blackened in spots, 10–12 minutes. (Alternatively, remove kernels from cobs and cook in a dry large skillet over medium-high heat, turning occasionally, until charred in spots, about 4 minutes.) Let cool.

Cut kernels from cobs and add to reserved salad; add hazelnuts, Pecorino, mint, tarragon, and Aleppo-style pepper and toss to combine. Season with salt.